Maryland Crab Cakes
- Carbohydrate 5.17919305555677 g
- Cholesterol 73.8141742376937 mg
- Fat 6.14791945497829 g
- Fiber 0.226500008938213 g
- Protein 15.5178053288506 g
- Saturated Fat 2.91649718987511 g
- Serving Size 1 1 Serving (100g)
- Sodium 762.252591100571 mg
- Sugar 4.95269304661856 g
- Trans Fat 1.36518493511515 g
- Calories 142 calories
Step-by-step
- Pick the crab meat to remove any remaining pieces of shell.
- Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning (tm). Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.
- Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.
Swapping fresh lump crab for pasteurized canned crab alters the moisture content and requires draining the meat thoroughly on paper towels before mixing. Keeping the protein intact relies entirely on gentle hand-folding rather than mechanical stirring, which pulverizes the delicate marine tissue into a paste.
- Inspect the crabmeat under good lighting using your fingertips to locate hard shell fragments missed by processors.
- Tear the white bread into pieces under half an inch so the crumbs distribute evenly without creating heavy pockets.
- Maintain medium heat in a heavy skillet so the butter browns the exterior without burning before the center warms through.
- Fry each patty for precisely four minutes per side until a deep golden crust forms.
- Store leftover uncooked patties in the refrigerator for no longer than twenty-four hours to maintain optimal safety and flavor.
Proper binder distribution holds the cakes together while letting the sweet seafood flavor dominate. Paying close attention to pan temperature ensures an even exterior crunch on every serving.
